kitchen operations manager

Alliwan Food and Beverages Company - Riyadh - Saudi Arabia

Central Kitchen Manager &ndash; Alliwan Fast Food Restaurant Chain (Broasted Chicken)Location: Riyadh, Saudi ArabiaEmployment Type: Full-timeAbout UsWe are a rapidly growing fast-food restaurant chain with multiple outlets across the region.Our central kitchen is the heart of our operations, ensuring consistent quality and efficiency in every meal we serve.Role OverviewAs Central Kitchen Manager, you will lead the daily operations of our central kitchen facility, ensuring food quality, safety, and timely distribution to all branches. You&rsquo;ll manage production schedules, oversee inventory, and inspire a team to deliver excellence.Key Responsibilities- Supervise food preparation and cooking to meet demand forecasts.- Ensure compliance with food safety standards (HACCP, ISO, local regulations).- Manage procurement, inventory, and minimize wastage.- Lead, train, and schedule kitchen staff for maximum efficiency.- Control costs and monitor budgets.- Coordinate with restaurant managers to ensure timely deliveries and feedback integration.Requirements- Bachelor&rsquo;s degree in Culinary Arts, Food Technology, or Hospitality Management.- 5+ years of experience in food production or kitchen management (fast-food/QSR preferred).- Strong knowledge of food safety and regulatory compliance.- Excellent leadership, organizational, and communication skills.- Ability to thrive in a fast-paced, high-volume environmentWhat We Offer- Competitive salary and benefits.- Career growth opportunities within a fast-expanding chain.- Dynamic, team-oriented work environment.Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: &#65020;9,000.00 - &#65020;11,000.00 per monthEducation:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Central Kitchen Manager : 7 years (Preferred)</li></ul>Language:<ul><li>Arabic and English (Preferred)</li></ul>Location:<ul><li>Riyadh (Preferred)</li></ul>

Central Kitchen Manager

IHG Hotels & Resorts

Key Responsibilities <ul> <li>Lead and manage kitchen operations across outlets and banquet services.</li> <li>Design and implement innovative menus aligned with guest preferences and market trends.</li> <li>Ensure HACCP and IHG food safety standards are strictly maintained.</li> <li>Manage food costs, purchasing, and kitchen inventory controls.</li> <li>Recruit, train, and motivate chefs and kitchen staff to achieve excellence.</li> <li>Collaborate with the Food &amp; Beverage Manager to maximize guest satisfaction and revenue.</li> </ul> Skills Set <ul> <li>Culinary leadership and innovation</li> <li>HACCP and food safety compliance</li> <li>Cost management and procurement</li> <li>Team training and development</li> <li>Menu planning and execution</li> </ul> Why Join Us <ul> <li>Competitive salary with uniform, training, and development opportunities.</li> <li>Access to IHG s global hotel discounts and career pathways.</li> <li>Inclusive and supportive workplace that values diversity and well-being.</li> <li>Opportunity to be part of a globally recognized hospitality brand with room to grow.</li> </ul>

Head Chef

Talabat

Job DescriptionCloud Kitchens Manager Dubai, UAEbr&gt;What You ll Do <ul> <li>Create a blueprint for expanding cloud kitchen operations in Dubai in line with company strategy</li> <li>Lead business development, stakeholder engagement, and large-scale project management for Talabat Kitchens</li> <li>Manage food services financial statements, ensuring budgets are met and profitability is achieved</li> <li>Oversee new brand launches, construction projects, and operational initiatives</li> <li>Coordinate with logistics and customer experience teams to optimize site performance and order delivery</li> <li>Collaborate with the Senior Director Food Services to develop compelling business cases for new opportunities</li> <li>Identify kitchen expansion spaces based on location, size, accessibility, and cost criteriabr&gt;</li> <li>Manage day-to-day operations across multiple brands, ensuring health and safety standards, stock control, and site hygiene</li> </ul>

Cloud Kitchens Manager

Atlantis

Key Responsibilities
<ul>
<li>Oversee all kitchen operations for Saffron, ensuring smooth workflow, quality control, and service excellence.</li>
<li>Lead, train, and mentor the culinary team to achieve consistently high performance.</li>
<li>Maintain proper hygiene, sanitation, and food safety standards throughout the kitchen.</li>
<li>Manage food cost, inventory, and purchasing in alignment with the resort s financial goals.</li>
<li>Collaborate with the Executive Chef and management to design, test, and implement new menus.</li>
<li>Ensure kitchen equipment and tools are well-maintained and in optimal working condition.</li>
<li>Coordinate with other departments to support special events, banquets, and promotions.</li>
<li>Monitor guest feedback and adapt operations to enhance culinary offerings and service delivery.</li>
<li>Drive team motivation, maintain morale, and cultivate a positive kitchen culture that aligns with Atlantis standards.</li>
</ul>

Chef de Cuisine Saffron

Source IT

Head Chef &ndash; Central Kitchen | Group of Restaurants across UAE is looking for an experienced and dynamic Head Chef to lead and manage our Central Kitchen operations. The role involves overseeing the preparation of raw materials and semi-finished products for distribution to all branches, ensuring the highest levels of food quality, safety, hygiene, and operational efficiency.Key Responsibilities:* Supervise and manage all daily operations of the Central Kitchen.* Standardize recipes and raw material preparations for consistency across branches.* Lead, train, and mentor the kitchen team to maintain high performance.* Oversee logistics to ensure timely and efficient delivery to all outlets.* Manage Inventory, cost control and procurement.Job Type: Full-timePay: AED4,000.00 - AED7,500.00 per month

Marriott International

OUR EXPECTATIONS FROM THE ROLE: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Ensuring Culinary Standards and Responsibilities are Met for Restaurant <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communications production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> Leading Kitchen Team <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> Establishing and Maintaining Restaurant Kitchen Goals <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul>

Chef de Cuisine

Ernest Talent

Role SummaryThe Head of Operations will oversee and manage all operational departments across Torba Market&rsquo;s F&amp;B business, including procurement, kitchen, store operations, logistics, and maintenance. This role ensures smooth day-to-day functioning, operational efficiency, and profitability while maintaining quality, food safety, and customer satisfaction. The incumbent will play a key role in strategic planning, process improvement, and cross-departmental coordination to support business growth and operational excellence.Key ResponsibilitiesOperational Leadership<ul><li>Lead all F&amp;B operations, ensuring alignment with company goals and standards.</li><li>Supervise and guide departmental heads (Procurement, Kitchen, Stores, and Maintenance) to ensure seamless collaboration and execution.</li><li>Develop and implement SOPs to maintain consistency, efficiency, and compliance across departments.</li><li>Drive initiatives to improve service delivery, reduce waste, and optimize productivity.</li><li>Ensure operational readiness and adherence to hygiene, food safety, and brand standards.</li></ul>Procurement &amp; Supply Chain Management<ul><li>Oversee sourcing and vendor management to ensure quality, cost-efficiency, and timely availability of raw materials and supplies.</li><li>Develop procurement strategies aligned with business needs and sustainability goals.</li><li>Monitor inventory levels and coordinate with kitchen and store teams to prevent shortages or overstocking.</li><li>Negotiate key contracts and maintain strategic supplier relationships.</li></ul>Kitchen &amp; Production Oversight<ul><li>Supervise kitchen operations, ensuring food quality, consistency, and adherence to safety protocols.</li><li>Collaborate with the culinary team to streamline production planning and minimize wastage.</li><li>Monitor production costs, yield, and efficiency metrics to maintain profitability.</li></ul>Store &amp; Retail Operations<ul><li>Ensure smooth daily operations of stores, including merchandising, customer service, and staff performance.</li><li>Monitor store-level performance metrics such as sales, customer satisfaction, and inventory accuracy.</li><li>Implement operational standards that reflect Torba Market&rsquo;s brand values and customer experience goals.</li></ul>Maintenance &amp; Facility Management<ul><li>Oversee preventive and corrective maintenance for all operational facilities and equipment.</li><li>Ensure timely upkeep of kitchen, store, and warehouse assets to avoid disruptions.</li><li>Coordinate with vendors and technical teams for equipment installation, inspection, and repair.</li></ul>Strategic &amp; Financial Management<ul><li>Develop and manage operational budgets, forecasts, and cost-control measures.</li><li>Monitor key performance indicators (KPIs) and operational dashboards.</li><li>Support the CEO in translating strategic objectives into actionable operational plans.</li><li>Identify process inefficiencies and drive continuous improvement initiatives.</li></ul>People &amp; Compliance<ul><li>Build and lead a high-performing operations team through mentorship, training, and structured feedback.</li><li>Ensure compliance with local labour, health, and food safety regulations.</li><li>Foster a culture of accountability, collaboration, and operational excellence.</li></ul>Qualifications &amp; Skills<ul><li>Bachelor&rsquo;s degree in business administration, Operations Management, or a related field (master&rsquo;s preferred).</li><li>10+ years of experience in F&amp;B operations, including multi-department oversight.</li><li>Proven experience in managing procurement, kitchen, store operations, and maintenance.</li><li>Strong financial and analytical acumen.</li><li>Hands-on experience with ERP or operational management systems.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to lead through change and scale operations in a dynamic environment.</li></ul>Job Type: Full-time

Head of Operations

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10000 kitchen operations manager jobs NEAR_ME

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